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Ingredients
  • ½ cup EVOO
  • 2 to 3 cloves of garlic crushed or grated
  • 1 tbsp Red Wine Vinegar or Apple cider vinegar
  • ½tbsp lemon juice
  • 1 tsp Dijon mustard
  • Dash of tobasco
  • Dash of Worcestershire sauce
  • 1 egg yolk (optional but MUCH better with)
  • About 1.5 to 2” of anchovies paste
  • Salt and pepper to taste
  • (Sometimes I like to add a wee bit of horseradish)
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